These shockingly easy no bake coconut chocolate bars are dangerously good, and require exactly zero baking skills. Just four ingredients, a little patience while they chill, and you’ve got chewy coconut bars dipped in a chocolate shell that snaps when you bite into it.

You may have seen these on social media a few years back recently and they seem to be making a comeback again so I decided to try them and they haven’t dissapointed me at all. I reckon they taste like min bounty icecreams. Thank fully they are small as I would eat the whole lot if left alone. The combination of chocolate, coconut and vanilla yougurt is just delish!

I really love the melt, set and forget style no bake treats. Our 5 ingredient date bark recipe is just one of those easy make no bake recipes that look great and easy to make.

Why You’ll Love This Recipe

Only 4 ingredients and one of those simple recipes. When it’s too hot to bake and you love no bake desserts, these bars deliver chewy, chconutty chocolatey satisfaction with minimal effort. And if you’ve got a sweet tooth then these no bake bounty bars are right up your alley!

Recipe Ingredients

You’ll need the following ingredients (only four) to make these amazing no bake chocolate coconut bars recipe

Yoghurt – I chose vanilla coconut youghurt to make this even more cocnutty tasting.

Coconut – desicated coconut absorbs easily into the youghurt

Chocolate – milk chocolate melts or a brand that melts easily. Feel free to use dark if you prefer. (choc bit won’t work for this recipe)

Coconut oil – added to the melted chocolate makes it easier for cutiing.

How to make these Easy No Bake Coconut Chocolate Bars STEP BY STEP

Line a loaf tin 20cm x 10cm (8 x 10 inch) with parchment paper with a little overhang. Mix the coconut youghurt and desicated coconut together in a bowl. Spread the coconut mixture into the prepared pan and flatten as smooth as you can. Pop into the freezer for at least an hour or until really firm.

2. Break up the chocolate and place in a double boiler ready to melt. When the bar mixture has set pull out of it’s tin and cut up into squares or bars ready to dip into the chocolate.

3. Have the melted chocolate and cut coconut bars in a ready to go production line. Grab another flat tray and line with new parchment paper so you can place the chocolate coated bars on to after dipping.

4. Place the coated coconut bars into the fridge to let the bars and chocolate set.

Serving

Bring bars out to room temperature to allow the centre to soften a little. Though in warmer temperatures keep an eye on them and watch how quickly they melt as sometimes the bars can become a little soft if you forget about them.

Recipe Tips

Parchment paper: This is your best freind. Line the pan with it, leaving some overhang on two sides. This creates handles that let you lift the whole slab out before slicing, which makes cutting way cleaner. Skipping this step means you’ll be hacking at bars stuck to the pan.

The coconut layer gets pressed firmly into the pan. If you don’t pack it down hard, the bars will crumble when you slice them. Use the back of a measuring cup or your hands and really compress it. You want it dense, not fluffy.

The chocolate with a little coconut oil. Melting chocolate alone gives you a shell that’s too thick and snaps too hard. A small amount of coconut oil makes it glossy, smooth, and just a little softer, so it bites cleanly instead of shattering everywhere.

Storage

Keep these no bake coconut bars in an airtight container in the fridge but honestly they won’t last long.

Additions and Substitutions

Coconut – feel free to swap out the desicated coconut with shredded coconut if you prefer. The coconut bars will have a slightly different texture. Most grocery stores carry shredded coconut in the baking aisle but be sure to get the unsweetened shredded coconut.

Vanilla extract – It deepens the flavor and really coconut and vanilla are a match made in the tropics especially on those hot Summer days.

FAQ

Q. Can I use chocolate chips to melt instead of melting chocolate?

A. Chocolate chips are designed for things like chocolate chip cookies. They soften a tiny bit but keep their shape when baked. Stick to the chcolate melts or cooking style chcolate as this is designed for melting.

Q. Can I make different shapes like snack balls instead of bars?

A. Yes you can. Grab a small amount of the coconut bar mixture and roll into balls or squish into round sausage style bars. The mixture may melt with the heat of your hands but just pop it back into the freezer for a few minute to make it firm again for easier handling.

Join our newsletter

Download our 12 Summer Salads with 7 ingredients or less eBook and join our mailing list to receive weekly fun and easy to make recipes.

Rate the recipe

I hope you love these Easy No Bake Coconut Chocolate Bars and If you make it, be sure to leave a rating so I know how you liked it! ⭐

Recipe Card